Skip to content

2 Summery Lemon Soft Recipes – Lemon Cream Stuffed French Toast & Lemon Lentil Salad

Lemon Cream Stuffed French Toast

  • 1 (8 ounce) package reduced-fat cream cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (22 ounce) can Lemon Pie Filling
  • 8 eggs
  • 2 cups milk
  • 1 (16 ounce) loaf French bread
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Fresh blueberries or sliced strawberries


  1. Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish. In a large bowl beat cream cheese on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined.
  2. Trim ends off French bread and cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish.
  3. In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.
  4. Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.

Lemon Lentil Salad


  • 5 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 3 cups water
  • 1 cup dried lentils, rinsed
  • 1 bay leaf
  • 1 large tomato, diced
  • 1/2 cup minced fresh parsley
  • 2 green onions, sliced


  1. In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
  2. In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.

Lentils are really great beans – if you haven’t tried them, you should! They are a slow burning carbohydrate and also have a lot of good fiber. 🙂 Plus, they are really easy to eat for people who can’t chew!

Leave a Reply

Your email address will not be published. Required fields are marked *